Looking for a lighter twist on traditional pasta primavera? This Spaghetti Squash Primavera with Avocado is a game-changer that’ll satisfy your pasta cravings while keeping things fresh and nutritious. I’ve combined tender strands of spaghetti squash with colorful vegetables and a creamy avocado sauce that’s absolutely delicious. It’s perfect for anyone following a low-carb diet or simply wanting to add more vegetables to their meals.
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 2 ripe avocados
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 35-40 minutes, or until the squash is tender when pierced with a fork.
- While the squash cooks, heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.
- In a food processor, blend the avocados, lemon juice, half the basil, and salt and pepper until smooth.
- Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
- Combine the squash strands with the sautéed vegetables and avocado sauce. Fold in the cherry tomatoes.
- Garnish with remaining basil and optional Parmesan cheese before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Recipe Notes
For the best results with your Spaghetti Squash Primavera with Avocado, keep these tips in mind:
- To make cutting the spaghetti squash easier, pierce it a few times and microwave for 5 minutes first.
- The avocado sauce can be made ahead, but add an extra squeeze of lemon juice and press plastic wrap directly onto its surface to prevent browning.
- For extra protein, feel free to add grilled chicken, shrimp, or chickpeas.
- Store leftovers in an airtight container for up to 2 days, though the avocado sauce may darken slightly.
- If your squash seems watery after cooking, let it drain in a colander for a few minutes before combining with other ingredients.
Spaghetti Squash Primavera with Avocado
A lighter twist on traditional pasta primavera. This recipe combines tender strands of spaghetti squash with colorful vegetables and a creamy avocado sauce.
Ingredients
- 1 medium spaghetti squash about 3 pounds
- 2 ripe avocados
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 medium zucchini diced
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1/4 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 35-40 minutes, or until the squash is tender when pierced with a fork.
- While the squash cooks, heat the remaining olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes until vegetables are tender-crisp.
- In a food processor, blend the avocados, lemon juice, half the basil, and salt and pepper until smooth.
- Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
- Combine the squash strands with the sautéed vegetables and avocado sauce. Fold in the cherry tomatoes.
- Garnish with remaining basil and optional Parmesan cheese before serving.
